The Chesa-meat Noodle Bowl

Algerina Perna, Baltimore Sun

"I wanted it to be Maryland," Stelzenmuller said. "It's like a noodle bowl version of Maryland crab soup." But it tasted like so much more. Even with all that meat, it's perfectly filling. And when the meat vanishes quickly and the last of the noodles have been slurped, you hold back from picking it up and downing that last bit of stock. Oh, and that tiny bit of green garnish? "It's just for color, of course," Stelzenmuller said. "No healthy reasons."

"I wanted it to be Maryland," Stelzenmuller said. "It's like a noodle bowl version of Maryland crab soup." But it tasted like so much more. Even with all that meat, it's perfectly filling. And when the meat vanishes quickly and the last of the noodles have been slurped, you hold back from picking it up and downing that last bit of stock. Oh, and that tiny bit of green garnish? "It's just for color, of course," Stelzenmuller said. "No healthy reasons." (Algerina Perna, Baltimore Sun)

"I wanted it to be Maryland," Stelzenmuller said. "It's like a noodle bowl version of Maryland crab soup." But it tasted like so much more. Even with all that meat, it's perfectly filling. And when the meat vanishes quickly and the last of the noodles have been slurped, you hold back from picking it up and downing that last bit of stock. Oh, and that tiny bit of green garnish? "It's just for color, of course," Stelzenmuller said. "No healthy reasons."